- Location:
- Serbia, Belgrade
- Date:
-
Sep 30 2025 - Oct 01 2025
- Duration:
-
2 days
- Primary course language:
-
English
- Secondary course language:
-
Serbian
- Price:
-
350.00 EUR
- Segment:
-
Chocolate confectionery
- Class size:
-
12
This training is a journey from the start to the deepest secrets of the Belgian, Swiss and French chocolate heritage, to how the latest techniques, applications and recipes can bring fresh inspiration to national and local chocolate cultures.
It offers all the basic knowledge of chocolate, from precrystallization, enrobing, molding, to balancing of basic recipes, in which you can understand how to break down a recipe and how to apply it, to understand differences, errors and the infinite opportunities when working with chocolate.
Course agenda
This course offers all the basic knowledge of chocolate, from pre-crystallization, enrobing, molding, to balancing of basic recipes, in which you can understand how to break down a recipe and how to apply it, to understand differences, errors and the infinite opportunities when working with chocolate.
Practical information
Workshop hours: 08.30-12.00, 13.00-16.30
Lunch break: 12.00-13.00, Lunch is provided.
Should you have any allergies or food restrictions, please let us know a week prior to the class.
